Mushroom Germ Dumplings with Pumpkin Sauce From the Steamer

For the mushroom germ dumplings mix yeast in the lukewarm milk, add flour, sugar, salt, egg yolk and 30 g soft butter and knead for about 7 minutes until a smooth dough is formed. Leave to rise in the bowl, uncovered, in the appliance (at 40 °C for 20 minutes).

Meanwhile, pluck off parsley leaves and chop. Clean and chop mushrooms. Peel and chop onions. Sauté mushrooms in portions in a little hot butter until the liquid has completely evaporated. For the last portion, sauté half of the onions, season with salt, pepper and nutmeg, add 2/3 of the parsley and let cool.

Peel pumpkin, cut in half and remove seeds and fibrous interior. Dice flesh and place in an unperforated cooking container with remaining onion, apple juice and stock and season with salt and pepper.

Remove yeast dough from the machine, divide into 8 portions on some flour, flatten balls and roll out into circles (about 0 13 cm). Place 1 heaped tablespoon of mushroom mixture on each and form dough into balls around it. Cover and let rise for another 15 minutes, then place in greased perforated cooking containers. Place under the pumpkin vegetables in the oven and cook together (at 100 °C for 20 minutes).

Drain pumpkin, reserving liquid. Finely puree pumpkin with 250 ml cooking liquid and refine with créme fraîche. Season to taste and stir in more cooking liquid if necessary. Serve the sauce with the mushroom germ dumplings, topped with any leftover

Preparation Tip:

A wonderful yeast dumpling recipe!

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